Chickpea Stew



Heat a large frying pan over a medium heat. Add oil, onion, garlic, ginger, chilli and salt. Cook for 5 minutes or until the onions are soft, stirring occasionally.

Add the chickpeas, water, cumin, turmeric and pepper and cook for a further 5 minutes, or until the water evaporates. Add the tomatoes and cook for another 2 minutes to soften.

Remove from heat, stir through lemon juice and taste for seasoning. Stir through spinach leaves then set aside for a few minutes before serving.



  • 2 Tbsp olive oil
  • 1 red onion, finely sliced
  • 3 garlic cloves, finely sliced
  • 2 tsp ginger, grated
  • 2 green chillies, seeded and finely chopped
  • 1 tsp salt
  • 800g tinned chickpeas, drained
  • 1/4 C water
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Freshly ground black pepper
  • 1 Tbsp lemon juice
  • 250g cherry tomatoes
  • 100g baby spinach